Much has been made of using thicker pans for even heat distribution and I agree if you are using a stove a thicker metal is a must.Thin metal pans excel when used over a fire however.

I observed as much with KF this past summer.  I quickly grew to admire the pan he had.......square shape, thin metal and folding wire handles (no rubber or plastic to burn). I have used square cast iron to fry fish at home for some time now and is my favorite shape bar none. If I could find a pan like he had I would get it in a split second but I can't find it.